Measure & Stir

A Craft Cocktail Blog for the Home Bartender that Focuses on Original Creations Drawn from Culinary Inspiration.

Banana Julep

7 Comments

I try to be as open as possible to different flavors and flavor pairings, but there is one flavor in this world that I simply loathe. I believe that food dislikes are arbitrary, so I am doing what I can to get past it, but try as I might, I simply cannot learn to like the flavor of bananas. If someone is sitting near me, eating a banana, I find the smell revolting. Most people seem to enjoy them–after all, what’s not to like? They are sweet, fruity, and tropical.

In an attempt to man up and get over it, I’ve been forcing myself to eat and drink various banana-flavored things, though I have not had much success in overwriting my preference. What ever will I do if I become marooned on a tropical island with nothing to eat but bananas? In an effort to help me defend against that likely scenario, James made some banana-infused bourbon, inspired by an entry on the menu at Canon called the smoking monkey.

Banana-Infused Whiskey
Slice a whole banana and submerge it in 12 oz of whiskey. After two days, remove it. As with all of your infusions, if the flavor of the reagent is too strong, you can dial it down by blending the infused spirit with more of the base spirit.

When he brought it over last week, I somehow got it into my mind to make a mint julep. One of my favorite syrups to make and keep on hand is vanilla-cinnamon syrup, but the last time I made a batch, I left it on the stove for about forty minutes, and the sugar started to caramelize. So I unwittingly made caramel-vanilla-cinnamon syrup, and it was excellent. A++, would make again.

Banana Julep
1.5 oz Banana-Infused Bourbon
.25 oz Cinnamon Caramel Vanilla Syrup
Mint Leaves
Smack some mint leaves in the palm of your hand and rub them around the inside of a tumbler, and then fill it with crushed ice. Stir the bourbon and the syrup together, and then strain them over the crushed ice. Garnish with more fresh mint leaves.

I am mostly ignorant in the ways of bananas, but I am led to understand that banana and caramel is a classic pairing. Anything flavored with banana is, for me, a sipper, but challenging flavors are how we expand our horizons. The mint flavor, which is very forward in a standard mint julep, was definitely in the background in this variation. The caramel in the syrup stomped all over it. There was still a hearty dose of mint in the nose, however, and I found that to be very pleasant.

I think you might get more out of the banana and mint combination in a sour with lime juice, but I have no regrets.

7 thoughts on “Banana Julep

  1. I take it you probably haven’t had Bananas Foster then? (http://www.foodnetwork.com/recipes/alton-brown/bananas-foster-recipe/index.html) An excellent banana/caramel combination.

    Is it wrong my mouth’s watering at the julep?

  2. This sounds like a party drink. For some reason I’m imagining a julep for the winter, not necessarily for the holiday season, but a cozy, frigid deliciousness. I cannot get horse racing out of the idea of juleps. Nevertheless, if I must think of winter horse racing when I drink this – I spose I also must “handicap accordingly” upon each refill. Great drink!

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